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  • Writer's pictureTedd Long

Pot Roast

From Rose Ann Long.

A traditional pot roast made with all the right stuff!


2½ pound English cut pot roast

1 onion - sliced


1 pound potatoes - cut into bite size pieces

2 cups sliced carrots

2 cups chopped cabbage

1 cup chopped celery

1 can (14 ounce) of beef broth



Brown roast with flower, salt and pepper. Place sliced onion on top. Add garlic salt. Cook in oven for 2 hours at 350 degrees. After 2 hours of cooking, add enough water to cover the meat and then add the potatoes, carrots, cabbage, celery, onion, and can of beef broth. Cook for 1 more hour.

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